1 lb ground beef
1 onion, chopped
1 salt and pepper
1/2 cup cooked rice
1 can tomato soup (10 oz)
3 cup cabbage shredded
A Recipe for
Cabbage Roll Casserole 2
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This Recipe for Cabbage Roll Casserole 2 is one of thousands in the Recipes-to-go Meal Cookbook.
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
If you enjoy this Cabbage Roll Casserole 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
sing Sage: |
This is a recipe for Cabbage Roll Casserole 2 from the recipe cookbook of Recipes-to-go (Meal)
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Food Tip |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Directions: Brown meat, add everything else but cabbage. Mix well. Put
cabbage in a greased casserole. Ad the meat mixture and bake covered
at 350 for 1 1/2 hours.
Frances Cormier (Lina Chouchi's Daughter)
Serves: 4
Cabbage Roll Casserole 2 Recipe brought to you by Recipes To-Go